2/3 cup heavy cream
7 ounces bittersweet chocolate, finely chopped
7 tablespoons clarified butter
Place the chopped chocolate in a small saucepan. In another saucepan heat the cream just till warm/hot, not boiling, and pour over chocolate. Whisk gently together just enough to melt the chocolate. (If there are chunks of chocolate that do not melt place the mixture over very low heat to melt any stubborn chunks…this is the reason for placing the chopped chocolate into the first pan) Add butter and whisk gently together.
This recipe can be used as a glaze for desserts or as a ganache for a truffle.
Buy the best chocolate you can find. French Valrhona, is my favorite, just make sure you use bittersweet (not unsweetened) and use a good brand.
Chocolate curdles if it gets too hot. The cream should be no hotter than what feels acceptable to touch. The idea of finely chopping the chocolate first, is that it melts very quickly when the cream is added to it.
This glaze can be made in advance. Store in the refrigerator but reheat very carefully over very low heat.
VARIATION
For a flavored icing begin by adding 1 tablespoon of Grand Marnier or another liqueur. Each liqueur has a different strength in taste therefore the amount added will vary. The key is to be able to taste the flavor yet not have an overpowering flavor.